Soaked grains may be new for some of you and not so new for
others.It can seem overwhelming, but it
actually makes cooking a healthy breakfast a little easier for me by completing
some steps the night before.First, let’s
talk about WHY we need to soak these grains.

Phytic acid in the grain binds to iron, calcium, magnesium,
copper, and zinc in the intestinal tract when you eat them because it contains
phosphorous, thus preventing you from being able to absorb all of those
nutrients.Since those are fairly
important nutrients, we need to do something about that phytic acid!There are also enzyme inhibitors that limit
digestion.By soaking the grains in an “acid medium,”
meaning something acidic, we can neutralize the phytic acid and enzyme
inhibitors and essentially “pre-digest” the grain.You will often hear that we are not meant to
eat grains and they are too difficult to digest.This is true UNLESS we prepare them
properly.Many people with gluten
allergy or intolerance do fine with properly prepared grain.Since this is an oatmeal recipe, though, a
special word should be said about oats.

I buy organic oats in 25 lb bags for about $22 and freeze them for a few days to kill any bugs. (Yep, there are microscopic bug eggs in any whole grain bought in bulk because it came from a field somewhere in the Midwest. If you don't freeze your grains or treat them with DE (diatomaceous earth), you'll end up with tiny weevils or beetles in your bucket! This may seem totally gross, but undertand that even the FDA realizes there is no way to eliminate bug eggs in grains. The grains you buy at the grocery store have gone through a similar process because there were eggs in them, too. When you buy in bulk, you just have to do the killing yourself.) Then I store them in a food grade 5 gallon bucket with a gamma lid, which is a screw on lid. Makes for convenient and easy access.

Oats contain extremely high amounts of phytic acid, BUT they
contain very little phytase – the enzyme that breaks down the phytic acid.The acid medium actually releases the phytase
in the grains, which is what does the work for us.Since oats don’t have much of the needed
enzyme, we need to add some other whole grain which does have the phytase when
we soak oats.So, for every 1 cup of
oats, we add 2 tbsp of a whole grain flour.Oats can soak for 12 hours, but they will only be easier to digest with
longer soaking, up to 24 hours. Some examples of acid medium are apple cider vinegar (ACV –
preferably organic and raw), kefir, buttermilk, whey, or yogurt.

*I usually double this recipe so I have enough leftovers for
a second morning.

The night before, combine the following in a pot and cover
with a towel:

Bring to a boil uncovered and reduce heat to a simmer.Let it cook, still uncovered, for about 5
minutes or until it’s thick.Turn off
the heat and stir gently adding:

·2 tbsp virgin, unrefined coconut oil

·½ cup raisins

·¼ cup shredded coconut

·¼ chopped nuts

My family likes to add organic grade B maple syrup
to each serving.It adds nutrients and a
delicious flavor!This is a truly
healthy, filling oatmeal brimming with nutrients that your body can readily
digest.What a way to start the
day!

We love making soaked oatmeal! And I can't believe I used to make it the 'conventional' way before. My husband doesn't even like oatmeal, but when I make the soaked oatmeal he eats it and says I have a 'magic' way of preparing it! I usually just bake it in the oven though after soaking overnight.

ABOUT THE BUGS: I added further info in that section to explain what I'm talking about. All whole grains have microscopic eggs that just have to be killed before they actually become tiny bugs. You can't see them, taste them, and they will NOT make you sick! Just a little piece of nature from the Midwest where the grain was harvested that can't really be avoided. :-) Freeze for a few days or use DE (diatomaceous earth) sprinkled in the grain. Problem solved!

Thanks for sharing! I love to make healthy meals for my family.My granddaughter loves to help me in the kitchen and she loves oatmeal. I'm going to try your oatmeal recipe. I never soaked grains overnight before.